Ahi Aguachile

A refreshing alternative to poke and ceviche.

Tangerines, radishes and a light toss make this regional dish from Sinaloa, Mexico amazing

Chef Ray German owner of Hawaii Masa Hawaii’s first tortilleria shop specializing in hand made tortillas produced with masa made from heirloom corn sourced from farmers in rural Mexico crafted this aguachile recipe. Before deciding to follow his passion to preserve the bio diversity of heirloom corn and delve deeper into his Mexican roots, Ray was the executive chef of the Fish House, the signature restaurant at Four Seasons Oahu. He is the son of immigrant parents from Jalisco, Mexico. MXCAL(his private chef catering company) and Hawaii Masa are where he continues to express and learn more about his Mexican heritage. Ray lives in Hawaii with his wife Kim and daughter Emi.  

Ahi Aguachile

.5 lb of ahi, diced to 1 inch cubes 
1/4 cup red onions, julienned 
1 rainbow radish, thinly sliced 
1 tomatillo, husked and thinly sliced
1/4 of an avocado, diced or sliced  
1 cup tangerine or oranges segments 
pinch of sesame seeds (garnish)  

half a jalapeño
1 clove garlic
1/2 cup lime juice
1 bunch fresh cilantro*
salt, to taste
1 tbsp. olive oil 
1/3 cup of coconut milk   
*reserve a few sprigs for garnish

Soaking the tomatillo in a bowl of cold water before husking makes it easier to peel.

No coconut shell? Use a beautiful bowl instead.

Method: To prepare the marinade, place marinade ingredients in a blender and pulse until it reaches a smooth consistency. Strain through a sieve. Add coconut milk.

In a mixing bowl, lightly toss  ahi, onions, radishes, tomatillo, tangerine/orange and avocado with olive oil, season with salt. 

Serve in a bowl or half a fresh coconut. Add marinade to the bottom, place ahi combination over the marinade. Garnish with sesame seeds, cilantro leaves, and extra radish slices. Toss together with fork before eating. Provecho! 

Photos by Glenn Yoza

Ray in the kitchen and with a bag of Masienda masa.


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